Goa is good to bread lovers. There's a variety of pao brought around throughout the day by the cycle-borne poder tooting his horn. There's sanna- fermented in toddy and eaten with sorpotel and disc-shaped poi/ poli/ bhakri. But this post isn't about Goan breads, it's about a bread from further south in the Konkan- Mangalore buns.
sing. buns, plural buns
Native to Udupi and Mangalore
Bear a superficial resemblance to puris
Ingredients- Flour, sugar, salt, bananas, jeera.
Directions- Ferment overnight, shape into balls and deep fry
In other words- these are pillowy sweet- savoury clouds of goodness. And you can get them at two places in Benaulim- unassuming Geeta Hotel at the turn for Taj Exotica and Priti Hotel, which assumes even less, near La Grace, Benaulim. The bun-frying starts at 8 am and if you time it right, you can get them straight from the kadai onto your plate. I usually stop by after my Sunday morning cycle ride and watch the steam escape as the buns collapse onto themselves, before wrapping them in newspaper and taking them home.
This post is not sponsored by Geeta Hotel or Priti Hotel. I'm just a happy, buns-filled consumer
* "Galyat sakhli sonyachi, hi pori konachi" is familiar to all of India from the Hindi version of the song in Dil Hai ki Maanta Nahin. So imagine my surprise when I heard the original konkani song's lyrics: